Spring has always been the signature season for fruits and vegetables, and so the rugged beauty of winter produce is often overlooked. However, frost-kissed fields provide some of the most complex and flavorful foods. Celeriac, jicama, endive, parsnip, and turnips aren’t the prettiest, but don’t be fooled by their gruff exteriors. When properly prepared, these foods unlock new frontiers of texture and taste.

The vast geographic diversity of the United States means that virtually every winter superfood can be grown somewhere. Cabbage, Brussels sprouts, and winter squash thrive in colder climates, while citrus fruits, pomegranates, and dark leafy greens like kale and Swiss chard are more bountiful in warmer areas.

Regardless of its origin, winter offers a bounty of produce, well-deserving of the superfood designation. For example, fennel, broccoli rabe, and grapefruit are plentiful sources of vitamin C; pomegranates, cabbage, and cauliflower possess cancer-fighting compounds; and Brussel sprouts, beets, and parsnips fortify your diet with folate. Expand your culinary world and taste some of the best — and best-for-you — foods winter has to offer.